Never Fail Egg White Meringue

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small saucepan, whisk together the cornstarch and cold water until no lumps remain.

   Ca. 1 min.

   Kokkens note: Making a smooth slurry now prevents lumps in the final mixture.

2. 2

   Carefully pour the boiling water into the saucepan while whisking constantly.

   Ca. 1 min.

3. 3

   Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and becomes clear, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: The mixture will go from cloudy to translucent as the cornstarch cooks.

4. 4

   Remove the cornstarch gel from the heat and transfer it to a small bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature.

   Ca. 30 min.

   Kokkens note: The gel must be completely cool before adding it to the egg whites, otherwise it will deflate them.

5. 5

   In a very clean, dry mixing bowl using an electric mixer, beat the egg whites, salt, and optional cream of tartar on medium speed until foamy.

   Ca. 2 min.

   Kokkens note: Any trace of grease or yolk in the bowl will prevent the egg whites from whipping properly.

6. 6

   Increase the mixer speed to medium-high and gradually add the granulated sugar, one tablespoon at a time, beating well after each addition.

   Ca. 4 min.

   Kokkens note: Adding the sugar slowly allows it to dissolve completely, resulting in a smooth, not gritty, meringue.

7. 7

   Continue beating until the meringue is thick, glossy, and holds soft peaks when the beaters are lifted. Beat in the vanilla extract.

   Ca. 3 min.

8. 8

   Add the completely cooled cornstarch gel to the meringue.

   Ca. 1 min.

9. 9

   Beat on high speed until the meringue is very stiff, glossy, and holds firm peaks.

   Ca. 2 min.

   Kokkens note: The meringue is ready when you can turn the bowl upside down without it sliding out.

10. 10

    Spread the meringue immediately over your pie filling, ensuring it touches the crust all around, and bake according to your pie recipe, typically at 175°C (350°F) for 12-15 minutes until golden brown.

    Kokkens note: Sealing the meringue to the crust prevents it from shrinking away from the edges as it bakes.